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Posts about Katie Colgary

Hunger Hits Home: Help fight childhood hunger in America

Posted by on 4/15/12 at 8:49 am

By Katie Colgary

If you are anything like me, you watch the Food Network more often than the News, then chances are you have heard of “Hunger Hits Home”.  The Food Network last night aired a special presentation of this one-hour long documentary. According to their high publicity commercials and short preview available online, this is an eye-opening tear-jerker.

The Food Network hopes to get into the hearts of Americans of all backgrounds and social standings, and uncover the truth about hunger in America.  Through interviews with parents and their children, Congressmen and their constituents, and teachers and their students, this documentary is set to take you on a journey that just may change the way you view our nation’s hidden hunger problem.

The film is part of an ongoing partnership between Food Network and Share Our Strength’s No Kid Hungry Campaign to end childhood hunger in America by 2015.

I set an hour of time aside last night, as I am dedicating to learning more about this ever-growing epidemic, and how I might be able to help. I hope the documentary’s words and images will weigh on the decisions and actions of those responsible for making changes for our Nation’s children.  No child should be hungry.

If you are looking for ways to help out in your community, here are some ideas to get you moving in the right direction.

1.  Donate Food.  Many people choose to donate food only when there is a “local charity drive” or through their church around the holidays.  While this is great, please remember that people aren’t only hungry at Thanksgiving and Christmas.  Feeding America (www.feedingamerica.org) can help you find a local food bank near you, open year round.  This site breaks things down by state, and tells you more than just a name and phone number.  They give you real stats on the types and number of programs that they serve, as well as how much food is distributed annually.  (Before you run out and drop of a bushel of apples at your local after school program, call ahead.  Some schools and programs may have restrictions on what they can and cannot accept as donations, no matter how good your intentions.)

2.  Get involved with Share our Strength® (www.strength.org).  Through their website, you can find out more information about their five national programs aimed at stopping hunger.   These include the Great American Bake Sale ®, which encourages local activists and enthusiasts to start home-grown bake sales in their community.  They provide all of the resources and have a goal this year of over 500 community bake sales nationwide in one weekend (April 20-22)!  Grab some of your fellow moms, dads, and older siblings and start your own community bake sale!

3.  Donate your time.   In addition to a physical donation of food throughout the year, you can also benefit countless young children by donating your time.   Food banks can accept the food you give them, but it still takes a mountain of volunteers to process and distribute the goods before they go bad.   Consider planning a school trip, scout outing, or even a company team building experience at the closest food bank near you.   Your time will be greatly appreciated.   Go to www.2-harvest.org to find volunteerism opportunities near you.

The new documentary, “Hunger Hits Home,” takes a first-hand look at the crisis of childhood hunger in America through the eyes of the parents, children, anti-hunger activists, educators and politicians on the frontlines of the battle.

If you didn’t catch the special last night, you still can, as it will be again airing today at 2pm, also on  April 21 at 6pm and April 23 at 10am.

[yframe url='http://www.youtube.com/watch?v=jSXH1K-yBHI&feature=relmfu']

 

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Cooking up a storm: Whip up this delicious muffuletta this Easter weekend

Posted by on 4/8/12 at 7:30 am

By Katie Colgary

Even though I’ve been back at work for weeks, part of me is still on vacation in Spain.  I keep yearning for those salty olives and more of that savory aioli.  Many people think they “hate” olives.  I heard several grown men make that bold statement on vacation in Spain.  Our wisest traveler, Bob, routinely responded “Not these olives.  You won’t hate these olives.  Just try them.  I promise.”  And then I watched as in turn, each man tried and enjoyed their first Spanish olives.  So this week, I’ve included one of my favorite ways to use olives at home- as a complex olive relish on a delicious muffuletta-style sandwich.

The muffuletta is a New Orleans specialty.  Although I’ve never been to New Orleans, I can imagine what the French Quarter is like- the smells of freshly sugared beignets and savory gumbos, the sounds of distinctive Louisiana Jazz and Bourbon Street nightlife, and the visual delights of the historical streetscapes.  Although this sandwich is a far cry from the original’s baked bread and mounds of salty cured meats, it maintains to integrity of the most important ingredient - the marinated olive salad that acts as its glue.  Here, the muffuletta is updated for your “Meatless Monday” rotation, and includes readily available ciabbata rolls and simple roasted eggplant.  If you can’t find eggplant (it’s not exactly “in season”) hold onto the recipe until you can get your hands on some fresh, not tired, deep purple fruits.  It may just be worth a trip to the closest specialty market!

Eggplant Muffuletta

Adapted from Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero

If you are the type of foodie who wrote off olives years ago, give them another try next time you pass the olive bar at your specialty market.  If you can find them sold by the pound, get 1 or 2 of a few different olives and compare and contrast in an at-home taste test.  This muffuletta recipe is a great way to re-introduce olives into your diet.  The olive salad is a salty, tangy, and savory medley of olives, tomatoes, and spices.  The left over mix can be spread on lunch sandwiches throughout the week, or tossed in to liven up your next vinaigrette.

Ingredients:

☐ 1 medium eggplant

☐ olive oil to brush eggplant

☐ 1 ½ cups cured, pitted olives (Half pitted green olives, half pitted kalamata olives)

☐ 1 clove garlic, peeled and roughly chopped

☐ ¼ cup sundried tomatoes (from the jar- drained, or rehydrated and drained), roughly chopped

☐ 1 tbsp red wine vinegar

☐ 1 tsp dried thyme

☐ 1 tsp dried oregano

☐ 2-4 tbsp olive oil

☐ 2 ciabbata rolls (or other crusty rustic rolls)

☐ 1 roasted red pepper (from the jar), halved 

☐ 1 cup spinach

☐ dash of red wine vinegar to dress the spinach

Method:

1.  Preheat the oven to 375F.

2. Partially peel eggplant (lengthwise) about every inch.  This will make the eggplant more “bite-friendly” once your sandwich is assembled!  Once the eggplant is peeled, slice into ¼” thick rounds.  Spread out on rimmed baking sheet and sprinkle, spray or brush lightly with olive oil.  Roast in the oven for 25-30 minutes, flipping eggplant over halfway through roasting.  Overcooked, slightly mushy eggplant is preferable to undercooked, firm slices.

3.  While the eggplant is roasting, place the olives, garlic, sun dried tomatoes, vinegar (1 tbsp), and spices in your mini-prep food processor.  Pulse until chunky and combined, about 5 short pulses.  Scrape down the bowl often, and alternate using the “Chop” and “Grind” buttons, pulsing the blade in both directions.   Remove lid and add a few tablespoons of olive oil.  Pulse to combine, about 5-10 more pulses.  Be careful not to over-process- the olive salad is best with a chunky, composed texture.

4.  Split ciabbata rolls.  Spread a few tablespoons of olive salad on top and bottom of roll.  In a small bowl, douse the spinach with red wine vinegar and toss to combine.

5. Layer eggplant slices on bottom half of bun.  Top with a bit of spinach, half of the roasted red pepper, and a little more spinach.  Top with remaining eggplant, and top of bun.  Slice in half, and serve!  Enjoy with a side salad and a refreshing drink.

Yield: 2 sandwiches, plus a little leftover olive salad

Notes:  The mini-prep is recommended, but not required, to make the olive salad.  I imagine that it is still entirely possible, but far more time consuming to make this tasty tapenade with excellent chopping skills, a sharp knife, and bit of patience!

Ciabbata, focaccia, and some other rustic loaves are dairy free. Ask your baker or check the label.

To find more delicious recipes from Katie, click here.

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Dreaming of a holiday? Whip up this delightful Paella dish and transport yourself to Spain

Posted by on 3/31/12 at 9:45 am

By Katie Colgary

Spindly olive trees, flowering almond branches, and picturesque windmills were the norm as I cycled through the small villages and countryside of Mallorca, Spain.  I recently had the privilege of spending an entire week on the beautiful Spanish Island- cycling, sunning, and enjoying good company.  The real highlight of the week was the food.  Every meal started with a bowl of the fresh, plump little green olives, bread, and perhaps a small dish of garlic-laced aioli.   The paella was cooked with love and care, in the true Spanish style- its golden hue owed to the perfect combination of saffron, paprika, and tomatoes.

Making this paella at home couldn’t be easier.   While the seasonings and cooking method are similar, this version differs greatly from the Spanish standard paella mixto in that it contains no shellfish or chorizo.  Instead, it features seasonal produce and canned staples.  The Portobello mushrooms are hearty and soak up the flavors of the spices.  The asparagus was chosen due to its seasonal abundance in my local grocery store.  If there’s another green veggie that strikes your fancy on your shopping trip, feel free to substitute a like amount.  If you are looking to stretch this for a crowd, you could add steamed crumbled tempeh (just add the cooked tempeh during the last five minutes of cooking) I hope this ethnic vegetarian fare spices up your weeknight meal plan!

Paella with mixed vegetables

I used a 13” wide paella pan.  This specialty pan is available from some retail stores and online sources for less than $30.  If you don’t have a paella pan, you can substitute a wide, shallow skillet.  You may need to adjust your cooking time and amount of liquid to compensate for a thicker pan.  Taste as you go, and turn off the heat when the rice is at the desired consistency!

Ingredients:

1- 1 ½ tbsp olive oil

2-3 large portabella mushrooms

2 tsp sweet paprika

1 tsp dried oregano

Salt and pepper

1 medium sized sweet onion, diced

2 garlic cloves, minced or pressed

1- 1 ½ cups high quality crushed (or diced) tomatoes

1 ½ cups short grain Spanish rice or Arborio Rice

3 ½ cups vegetable stock or water (or combination of both)

Generous pinch saffron threads

½  bunch fresh asparagus, trimmed and cut into 1” pieces

½ can of artichoke hearts, drained and halved (about 5 large hearts)

½ cup frozen peas, thawed

Lemon wedges, for serving

1.  Heat oil in a paella pan over medium heat.   Sauté the sliced portabella mushrooms for 3-5 minutes until slightly wilted.  Add the sweet paprika, oregano, and salt and pepper and stir to combine.  Remove mushrooms from pan.  Be careful to reserve as much of the spice mixture with the mushrooms.

2.  In the same pan, sauté the onions for 3-5 minutes.  Add the garlic and cook for 1 minute more. If necessary, add ½ tbsp oil to prevent the onions from sticking.

3.  Add tomatoes and cook for 3-5 minutes.  Scrape the bottom of the pan to incorporate any remaining spices. Season with a pinch of salt and pepper.

4.   Add the rice and stir to combine. Pour in water and bring to a boil.  Reduce heat and allow to simmer for 10 minutes.  If your pan is very large, carefully move it around on the burner to ensure that the rice cooks evenly.

5.  Add the saffron and stir to combine.  Add the asparagus and canned artichokes and stir gently to distribute evenly. Allow the paella to simmer, without stirring, until the rice is al dente, for about 15 minutes more.  Expect the rice to expand slightly as it absorbs the cooking liquid.

6. Taste the paella and adjust seasoning as desired with salt and pepper.  The paella rice should be tender and moist, but not too sticky.  Add a little more liquid to thin if desired.  Stir in peas.

7.  Remove from heat and rest for 5 minutes. Garnish with lemon wedges (optional).  Note: Lemon wedges are traditionally served alongside a paella mixto, which has fish, shellfish, and shrimp.  Here, the lemon brightens the final dish!

To find more delicious recipes from Katie, click here.

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The perfect dish for your St Patrick’s Day party

Posted by on 3/10/12 at 8:55 am

By Katie Colgary 

A few years ago, I had the unique opportunity of celebrating St. Patrick’s Day in Cambridge, MA’s most “festive” Irish pubs.  The greater Boston area is a hotbed for revelry on March 17th.   There are few cities like Boston in which to commemorate the day- whether your celebration involves bagpipes, Irish food, or beer.  St. Patrick’s Day is an ambivalent “holiday.”  Whether you grew up in an Irish-American family with brothers named Patrick and Sean, or your father fostered a love/hate relationship with the Fighting Irish of Notre Dame, everyone is a little “Irish” on St. Patrick’s Day.  The magic ratio of song, food, and drink brings cheer and joy to an otherwise often gloomy month.  Me?  I have zero Irish ancestors.  My Greek, Russian, and Norwegian roots don’t predispose me to a hankering for corned beef and soda bread, but thanks to my good friend Mikey and a fantastic bar named “The Parting Glass,”  you’ll find me gleefully singing pub songs with the Irish on March 17th.

St. Patrick’s Day, although a holiday with rich religious and national ties to Ireland, is just another excuse to spend time with friends, family, and loved ones here at home.  Before starting your merriment on Saturday evening, consider getting a crowd together for a feast in honor of St. Patrick.  In addition to this delicious, soulful take on shepherd’s pie, look to your local bakery for a fresh loaf of Irish soda bread.  It’s hard to find throughout the rest of the year, and well worth the wait.  Don’t forget the green beer and Irish whiskey!

Lentil Shepherd’s Pie

When I hear ‘lentil” I often think of “bland.”  This shepherd’s pie is anything but bland.  The sauce is tasty in its own right, and the piping hot vegetable and lentil base blends perfectly with the creamy yet slightly crispy layer of potatoes.  This lentil recipe is a keeper and a fine way to start your St. Patrick’s Day feast!

Ingredients:

☐ 1 tbsp canola oil

☐ 3 carrots, diced

☐ 2 celery stalks, diced

☐ 1 large onion, diced

☐ 2 cloves garlic, minced or pressed

☐ salt and pepper

☐  ¾  cup dry lentils

☐ 3 cups water

☐ 1 bay leaf

☐ 3 tbsp flour

☐ 1 ½ cup vegetable stock or broth

☐ 1 ½ tbsp tomato paste

☐ 1 tsp ”Worcestershire” sauce (vegan brand)

☐ 1 tsp fresh thyme, minced

☐ ½ tsp fresh rosemary, minced

☐ ½ cup frozen peas

Mashed Potato Topping:

☐ 1 ½ lb white new potatoes, peeled and diced into ½” or smaller cubes

☐ 2 tbsp Earth Balance Margarine (or similar)

☐ ¾ tsp salt + ¼ tsp pepper

☐ 2 tbsp soy milk (unsweetened)

☐ 3 tbsp flour

1.  Preheat oven to 400°F.

2.  In a small saucepan, bring lentils, water, and bay leaf to a boil.  Reduce to a simmer, cover, and cook for 25-30 minutes, or until lentils are tender and mostly cooked.  Add water to pot while cooking if necessary to keep lentils covered.  Once the lentils are cooked, drain the lentils and discard the bay leaf.

3.  In another pot, cover potato cubes with water.  Bring to a boil, cover and continue to boil for 15-20 minutes or until potatoes are tender.  When they are cooked, they should slip off the tip of a sharp knife with ease.

4.  Meanwhile, heat oil in a 10” cast-iron (or oven-proof) skillet over medium heat.  Add carrots, celery and onion to skillet and cook for about 10 minutes, until vegetables have started to soften.  Add garlic and cook 1 minute more.  Season with salt and pepper.

5.  When vegetables are softened, stir in flour and stir to coat.  Cook for 1 minute.  Add vegetable stock, tomato paste, Worcestershire sauce, and herbs.  Stir to combine.  Simmer to allow sauce to thicken.

6.  Once lentils are cooked and drained, stir them into the sauce and vegetables.  Stir in frozen peas.

7.   When potatoes are tender, drain and remove to a large bowl.  Add margarine (or substitute), salt and pepper and mash with a potato masher.  If they are too thick to spread easily, add soy milk.  I needed about 2 tbsp liquid to achieve the best consistency.

8.  Spread mashed potatoes evenly over the top of the saucy lentil mixture (still in the skillet).  Be sure to rough up the top with a fork to allow the mashed potatoes to get nicely browned and a bit crispy in the oven.

9.  Bake uncovered over a baking sheet (to catch any drips) for 20-30 minutes or until the mashed potato topping starts to brown.  Let rest for 5-10 minutes and serve!  Enjoy with a cold, tall beer, or a short Irish whiskey!

To find more delicious recipes by Katie, click here.

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Whip up this simple, but beautiful panzanella dish this weekend

Posted by on 3/3/12 at 10:21 am

By Katie Colgary 

Last weekend marked the unofficial commencement of “Food & Wine Festival” season in America.   The Food Network South Beach Wine and Food Festival (SOBEWFF) presented by FOOD & WINE kicked off the season in the sun and sand of Miami Beach.

Other headliners, like the Charleston Wine and Food Festival, the Russian River Valley Barrel Tasting, Savor Sonoma Valley, and the Pebble Beach Food & Wine Festival, will draw in crowds of foodies and oenophiles alike from across the country starting in March.

In my own state’s capital city, we will have a smaller scale event in two weeks- the Annapolis Food and Wine Festival.  There are celebrations from coast to coast, North to South.  From Aspen, CO (FOOD & WINE Classic) to Sarasota, FL (Florida Winefest), San Francisco, CA (International Chocolate Salon) to New Braunfels, TX (Wurstfest), and Seattle, WA (Taste Washington) to Boston, MA (Food Truck Festival), there is a venue and a menu for everyone!  Check it out online- there may be a festival near you!  If nothing else, the Share our Strength “Taste of the Nation” kicks off in San Francisco this month, continuing with 30+ events across the country through the end of the summer.

The SOBEWFF, famous for its pristine white tents on the beach, is one of the most recognizable names in the Food and Wine Festival circuit and is definitely the most stylish of the venues.  Hundreds of local restaurants, bars and distributors participate, as well as many world-renowned chefs.  Celebrity Chef and Restaurateurs Emeril Lagasse and Bobby Flay shared the spotlight with reality TV stars Guy Fieri and Melissa d’Arabian (winners of “The Next Food Network Star”).  Seasoned stars and household names Anne Burrell, Rachel Ray, and Alexandra Guarnaschelli proved that women are a force to be reckoned with in the industry.

One of my personal favorites, Michael Chiarello (famed Food Network Star, restaurateur, vintner, and founder of NapaStyle) made an appearance in the kitchen.  Chef Chiarello represents the best of California and Italian cuisine.  He makes a living showing everyday Americans, regardless of where they live, how to entertain in a casual, classy, wine country style.  This recipe draws inspiration from a few recipes in his beautiful cookbook Casual Cooking.  This version of panzanella is light yet hearty Italian-American fare.  It is simple to put together and easier to enjoy.  Buon Appetito!

Butternut Squash Panzanella

Ingredients:

☐ 1 small loaf of Italian bread

☐ 1 garlic clove, peeled

☐ ¼ cup + 2 tbsp extra virgin olive oil

☐ salt and pepper

☐ 1 medium butternut squash, peeled and cubed into ½” cubes (about 1-1 ½ lbs)

☐ 1 tsp fresh sage, minced (about 4 leaves)

☐ ¼ lb (about 5 medium) Brussels sprouts, halved and sliced thin

☐ 1 shallot, diced

☐ 1 tsp fresh thyme

☐ 2 tbsp. champagne vinegar (or white wine vinegar)

☐ 2-3 cups arugula

1. Slice the Italian bread into ½” thick slices.  Spread out 12 slices of bread on the rack of a toaster oven or conventional oven. Lightly brush one side with olive oil (about ½ tbsp olive oil).    Toast for about 4 minutes in the toaster oven, or broil in oven until lightly golden.  Remove from oven at first sign of browning- you want the bread to be toasty, but not entirely crispy.  Remove from oven and set aside to cool.  Rub one side of each slice with the garlic clove.

2.  Meanwhile, prepare butternut squash.  When bread is finished, preheat oven to 400F.  Spread butternut squash on a rimmed baking sheet.  Toss with 1 tbsp olive oil, minced sage, and a pinch of salt and pepper.  Roast in oven for 30-45 minutes until tender and caramelized.  Stir once half way through.

3.  Meanwhile, heat ½ tbsp olive oil in a small skillet over medium heat.  Add shallots and cook for 3-5 minutes until translucent.

4.  Transfer shallots to a mini-prep or food processor.  Add remaining ¼ cup olive oil, vinegar, and salt and pepper.  Process for about 5 short pulses until well combined.

5.  Once bread has cooled, cut into ½” cubes.  In a large bowl, combine butternut squash, bread cubes, arugula, and sliced Brussels sprouts.  Add vinaigrette and toss to combine.  Sprinkle with fresh thyme and season with salt and pepper to taste.  Toss once more to combine and then divide evenly onto serving plates.  Serve warm.

Serves: 2-3 people as main course

Note:   I used part of a 1 ½-2” diameter loaf of fresh Italian bread.  I ended up using 12 slices (the max capacity of my toaster oven), which once chopped totaled about 4 cups.  Try not to overcook your bread.  The bread shouldn’t be “croutons.”  You want the slices to be toasty, yet retain a little chew so they will readily soak up some of the vinaigrette.

To find more delicious recipes by Katie, click here.

 

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Seek comfort this long weekend

Posted by on 2/19/12 at 9:29 am

Recipe and post by Katie Colgary 

“Comfort food.”  Just saying it out loud makes my shoulders relax.  I love comfort food.  You probably respond the same way to the term.  Perhaps you can instantly place yourself in your Grandma’s (or Mother’s) kitchen, helping her put dinner on the table.  For some of us, helping meant peeling the veggies or stirring the pot, while for others the only helping they did in the kitchen was to taste the samplings offered up in a piping hot spoon or on the tip of Grandma’s finger.   The smell of certain foods- lasagna, chicken parmigiana, meatloaf, pot pie, roasted vegetables- brings me right back to the kitchen of my childhood.  For me, lasagna is the ultimate Italian-American comfort food.  Most people think that their mom makes the best Lasagna.  I grew up on Long Island, NY, where every mom makes the best lasagna.  They were all different and fantastic, but delicious in their unique way.  My own parents (not Italian) made a noteworthy version.  My best friend Kathryn (Italian) and her family made some enviable Italian Food.  I still remember her late Grandma’s cutlets and “gravy,” and when I hear Giada DeLaurentiis pronounce ricotta, I time travel directly to her dining room circa 1996.  Lucky for me, there was always an extra seat at the dining room table for a good friend.   But you never stepped into my childhood kitchen.  And you never met Kathryn and Grandma Lombardi.  So while I may envision lasagna and smell tomato sauce at the mere thought of “comfort food,” what do you imagine?  What table does it bring you back to?

If you are in need of a culinary hug this weekend, try this updated dairy free version of lasagna.  You can stew your sauce as long as you’d like.   Just make sure you cook it long enough to take a break, smile, and remember why you loved those meals growing up.  Allow this experience to comfort you with the memories of home.  I hope you enjoy my version of comfort food- a reassuring dish that might even make some Italian Grandmas smile down upon us.

Pesto and Cannellini Bean Lasagna Rolls

Ingredients:

☐ 9 lasagna noodles

☐ ½ tbsp olive oil

☐ 1 small onion, diced

☐ 1- 14.5 oz can cannellini beans, rinsed and drained

☐ salt and pepper to taste

☐ pinch of crushed red pepper

☐ ½ cup prepared pesto (recipe follows)

☐ 2 cups warm prepared sauce

1.  Preheat the oven to 375°F

2.  Bring large pot of water to a boil.  Cook lasagna until al dente, according to package instructions.  (Note: This lasagna does not wet-bake in the oven like other lasagna recipes you may be familiar with, so you want to make sure the lasagna is not undercooked before you drain the pot.)

3.  Prepare pesto, if using homemade.  (Recipe follows)

4.  Heat olive oil in a small skillet over medium heat.  Add diced onion.  Cook until translucent, about 3-5 minutes.  Add beans to the skillet, and cook for a few minutes just to get them a little mushy/crispy.  Sprinkle with crushed red pepper, salt and pepper, and cook 1 minute more.   Set aside.

5.  In the bowl of a food processor (or working in batches in a mini-prep, or mashing by hand with a potato masher), combine bean and onion mixture and pesto.  Pulse to combine, about 5 short pulses.

6.  Once pasta is drained (and cool enough to handle) lay them out on your clean work surface.  I use an oversize cutting board, although you can use your counter if it’s clean!  Spread a few tablespoons of the pesto bean filling evenly over each lasagna noodle. (Make sure you ”eyeball” the filling from the get-go.  Make sure that you have enough to fill each lasagna noodle.  This should be about 2-3 tablespoons per roll.)  Using a small rubber spatula or the back of a spoon, spread the filling evenly from end to end.  Starting at either end, carefully roll the noodle up, trying not to squish out the filling.

7.  Place each rolled lasagna seam side down in a 13×9” baking dish.  Spread about ½- ¾ of a cup of warm tomato sauce over the rolls.  Cover dish with tinfoil, and bake for about 20 minutes to heat dish through.

8.  Serve 2-3 rolls per person with extra sauce spooned on top.

Basil- Walnut Pesto (Dairy Free)

Ingredients:

☐ 3 cups fresh basil leaves, washed and dried

☐ 2 cloves garlic, peeled and chopped

☐ ¼ cup sun dried tomatoes (in olive oil, or rehydrated in hot water), roughly chopped

☐ ½ cup walnuts

☐ ½ tsp salt

☐ ½ tsp pepper

☐ 1/8 – 1/4 cup extra virgin olive oil (the tasty kind)

1.  Place basil leaves, garlic, sun dried tomatoes, walnuts, salt and pepper in the food processor.  Process 5-7 short pulses, scraping down sides of bowl occasionally.  Pesto should be evenly mixed, with small chunks (It should have a grainy, almost gravel-like consistency).

2.  With food processor running, add olive oil (2 tablespoons at a time, if you are worried) in a steady stream through the topside hole.  Process quickly, stopping to scrape down sides and judge if you need to add more olive oil.   Once olive oil has been incorporated and you have reached your desired consistency, taste and adjust seasonings.  Set aside ½ cup for lasagna recipe.

3.  Store the remaining 1 cup of pesto in ½ cup servings in freezer-proof Tupperware, covered in a thin layer of olive oil.

Yield: 1 ½ cup pesto

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Get your game on: A chilli recipe to have you marching like a Giant this Superbowl weekend

Posted by on 2/4/12 at 10:36 am

We’re introducing yet another food writer, Katie Colgary, who has whipped up something especially for tomorrow’s big game.

She writes…

This weekend plays host to a game of the most epic proportions.  Sunday’s Super Bowl in Indianapolis will undoubtedly provide a testosterone driven show-down, fueled by a burning desire for “revenge” on the part of the Patriots, and a true longing for a Giants victory to repeat their 2007 success.

Although a quick Google search can show us what the lucky fans visiting the Super Bowl Village will be enjoying, the most die-hard fans at home will be enjoying their own celebrations to rival the streets of Indianapolis. The “Epicenter of Awesome” as the NFL has so modestly named their celebration, will boast such venues as The Huddle where guests can enjoy the offerings of the vaguely named Chef’s Table, as well as the ambivalently billed Fire and Ice Lounges. It is, of course, Varsity Tailgating season, certain to deliver some awe-inspiring culinary showcases in the parking lots, tailgate towns and impromptu tent cities.  I can only wonder what the fans at home will be cooking up for their festivities.

While most of us will be intermittently lounging on the couch and leaping to our feet to cheer on a touchdown (or a great tackle), we will inevitably be shoving our faces full of horribly unhealthy game snacks, all washed back with a few hundred calories of beer.  Being a football fan, especially a social football fan, is not exactly figure friendly.

In celebration of the game this weekend, I plan on making a huge pot of chili for my friends and family.  This isn’t just any chili, though.  It is lean, spicy, and Vegan.  Yes, that’s right.  It is a hearty, flavorful, meat free version of a classic Super Bowl party mainstay.   This is a dish that even Tony Gonzalez (Atl. Falcons tight end and one time vegetarian), Ricky Williams (controversial Baltimore Ravens running back and proud vegan and PETA supporter), Joe Namath (Hall of Fame NY Jets QB and long time vegetarian) and Carrie Underwood (vegetarian ex-girlfriend of Cowboys QB Tony Romo) would serve at their own Super Bowl parties.   It’s a healthy meal for the figure conscious ladies, and tasty, hearty and filling enough for the hungry beer-guzzling gents; I hope you enjoy!

 

Super Bowl Chili 

 

Ingredients:

☐ 1-2 tbsp oil

☐ 1 green pepper, chopped

☐ 1 red pepper, chopped

☐ 1 large yellow onion, chopped

☐ 1 jalapeno, diced (½ seeds removed and reserved)

☐ 1 Anaheim chili, diced (some seeds removed and reserved)

☐ 1 poblano chili, diced (some seeds removed and reserved)

☐ 3 cloves garlic minced or pressed

☐ 2 tbsp cumin

☐ 3-4 tbsp chili powder

☐ 2 tbsp Emeril’s Essence (or more chili powder)

☐ 1 ½ -2 oz tequila

☐ ½- ¾ Corona (or any light beer)

☐ 1- 28 oz can crushed tomatoes

☐  ¾ tsp salt, plus more to taste

☐ ½ of a 6 oz can tomato paste

☐ 2 tbsp brown sugar

☐ sprinkle of cayenne pepper and chipotle chili powder (optional)

☐ 1 can white beans (any kind)

☐ 1 can kidney beans

☐ 1 can black beans or pinto beans

 

Serve with:

☐ Quinoa or Brown Rice

☐ Avocado

☐ Cornbread

 

1.  Heat oil in dutch oven (or heavy pot) over medium to medium-high heat. Add chopped red and green pepper, diced chili peppers, jalapeno pepper, and onion.  Cook until onions are barely translucent, but not brown.

2. Add garlic, cumin, chili powder, and essence.  Stir and cook until fragrant, about 1-2 more minutes.

3.  Add tequila and beer to deglaze pot. Cook until foam subsides, about 1 minute more.

4.   Reduce heat to medium-low, and add crushed tomatoes, salt, tomato paste, brown sugar, and sprinkle of cayenne and chipotle (optional).  Simmer to allow flavors to combine.

5. Rinse canned beans.  Add to chili with at least 15-30 minutes of cooking left to ensure they heat through. Bring to a boil, then lower heat and simmer until ready to serve

6. Serve over quinoa or rice with reserved jalapenos, avocado, and cornbread.

 

Serves: 4+ 

 

Note:  You can use any kind of beans you want.  I normally use whatever I have on hand.  This chili can get very hot very quickly if you’re not careful.  I don’t like it that hot, I just like the added depth of flavor from using a few types of mild and hot peppers!  Save any extra peppers you have to serve sprinkled on top of your bowl of chili.

Recipe and Post by Katie Colgary of Annapolis, Maryland

 

 

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